Spinach and Cheddar Omelette

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 187.6
  • Total Fat: 14.0 g
  • Cholesterol: 85.5 mg
  • Sodium: 831.6 mg
  • Total Carbs: 5.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 10.8 g

View full nutritional breakdown of Spinach and Cheddar Omelette calories by ingredient
Report Inappropriate Recipe

Submitted by:


Easy breakfast, brunch, or supper Easy breakfast, brunch, or supper
Number of Servings: 4


    6 large fresh eggs
    3/4 cup lowfat buttermilk
    1 teaspoon salt
    1 anaheim or 2 jalapeno pepers, chopped
    1/4 cup red onion, chopped
    4 scallions, sliced
    1 cup shredded cheddar cheese
    1 cup packed fresh spinah leaves, coarsely chopped
    1 tablespoon unsalted butter


Substitute any vegetables you may have on hand.


Preheat oven to 400 degrees. Chop raw vegetables and set aside. Heat 1 tablespoon unsalted butter over medium heat until melted. Add onions, scallions, and peppers, and saute until softened. Meanwhile whisk together eggs, buttermilk, and 1 teaspoon salt. Gently stir in shredded cheese. Add spinach to pan and cook just until softened. Add egg and cheese mixture. Cook over medium low heat, moving cooked edges and allowing raw egg to run underneath. When eggs in the middle are beginning to set, place pan in preheated 400 degree oven and bake 10 to 15 minutes or until eggs are completely set. Remove from oven and slide onto plate for cutting and serving.

Serving Size: Makes 6 wedge shaped servings

Number of Servings: 4

Recipe submitted by SparkPeople user EILEENNP.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.